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Blueberry feta hotcakes with bacon and honey
Serves 4
400g Self raising Flour
1 tsp Baking powder
pinch of sea salt
4 eggs, beaten
400ml of milk
150g Feta cheese crumbled
150g Chilean blueberries
250g smoked streaky bacon
2 tablespoons of honey (or maple syrup)
150g Chilean blueberries to decorate
Firstly mix the dry ingredients together, then the eggs and milk. Pour the milk and egg mix slowly into the dry mix and whisk to combine. Then add the blueberries and feta cheese.
Heat a large frying pan up until medium –high, add a splash of oil and add a couple of large spoonfuls of batter in the pan for each pancake. I like to do one large hotcake per person, or you can do a few smaller ones.
Cook for about 4 minutes on each side until golden brown. Then place on a plate and top with two slices of bacon, a few more blueberries and a drizzle of honey.